Ingredients with Measurements:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1/4 cup vegetable oil
- 8 hot dogs, cut into bite-sized pieces
- Ketchup and mustard, for serving
Special equipment needed:
- Mini muffin tin
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease a mini muffin tin with cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, eggs, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Place a piece of hot dog in the center of each cup, pressing it down slightly.
7. Bake for 12-15 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Serve the corn dog bites hot with ketchup and mustard.
- Time:
Preparation time: 10 minutes
- Cooking time: 12-15 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- Makes 24 mini corn dog bites
Nutritional information:
- Calories: 130
- Fat: 6g
- Carbohydrates: 16g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- If you don't have vegetable oil, you can use melted butter or coconut oil instead.
- You can use turkey or chicken hot dogs instead of beef hot dogs.
Variations:
- Add shredded cheddar cheese to the batter for cheesy corn dog bites.
- Use mini sausages instead of hot dogs for a different flavor.
- Add chopped jalapeños or green onions to the batter for a spicy kick.
Tips and tricks:
- Make sure to grease the muffin tin well so the corn dog bites don't stick.
- Don't overfill the muffin cups with batter or the hot dogs won't cook properly.
- Serve the corn dog bites with toothpicks for easy eating.
Storage instructions:
- Store any leftover corn dog bites in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the corn dog bites, place them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the corn dog bites on a platter and serve with ketchup and mustard on the side.
Garnishes:
- Sprinkle chopped parsley or green onions over the top of the corn dog bites for a pop of color.
Pairings:
- Serve the corn dog bites with a side of fries or potato chips for a classic snack.
Suggested side dishes:
- French fries
- Sweet potato fries
- Onion rings
- Coleslaw
Troubleshooting advice:
- If the cornbread is too dry, add a little more milk to the batter.
- If the cornbread is too wet, add a little more cornmeal to the batter.
Food safety advice:
- Make sure to cook the hot dogs thoroughly before adding them to the cornbread batter.
Food history:
- Corn dogs were first invented in the 1940s and quickly became a popular fair food.
Flavor profiles:
- The cornbread is sweet and savory, while the hot dogs add a smoky, meaty flavor.
Serving suggestions:
- Serve the corn dog bites as a party appetizer or a fun snack for kids.
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